Betty Crocker's COOKBOOK
THE BEST RECIPES COME FROM BETTY CROCKER!
With Over 50 years in print, Betty Crocker's Cookbook has earned the reputation of being the most trusted cookbook in the kitchen. Millions of cooks turn to "The BIG RED Cookbook" for accessible, reliable, foolproof recipes. In this edition, updated with today's lifestyle needs in mind, you'll find nearly 1,000 delicious recipes — from weeknight dinners in a flash to festive holiday feasts.
Betty Crocker has collected all the best recipes in one easy reference—find fresh ideas, as well as all your tried and true favorites. There are friendly, easy-to-understand explanations of cooking techniques, food terms and ingredients. From breakfast to dinner, from homey favorites to scrumptious new recipes. Cooking doesn't get any better than this!
Whether you're a novice cook or a pro — with Betty Crocker you'll be cooking with ease and confidence.
Look at these great features!
- Great-tasting Fast and Low-Fat recipes specially marked
- All new Grilling and Vegetarian chapters
- Effortless slow-cooker and bread machine recipes
- Beautiful full-color photos to identify varieties of foods, like pasta, herbs, mushrooms, and more
- Instructional how-to photos to make it right every time
- Useful glossaries of cooking terms, techniques and equipment
- Up-to-date nutrition information and dietary exchanges for the new health consciousness
Betty Crocker's provide foolproof recipes and confidence in the kitchen.
Betty Crocker's COOKBOOK gives you everything you need to know to cook today!
Betty Crocker's Cookbook is 50! In celebration, an updated and expanded ninth edition of this American classic reminds us once again of the value of good old-fashioned comfort food. The original Big Red Cookbook was immediately popular with a postwar audience seeking basic cooking advice and simple recipes that took advantage of several then-new convenience products. The ninth edition remains true to its roots, presenting exemplary instruction, savory mainstream dishes (that still make use of convenience foods and the products of parent company General Mills), and, most notably, standout chapters on baking and dessert specialties. New to this edition, which offers nearly 1,000 recipes, are grilling and vegetarian chapters; up-to-date nutrition information; additional color photos; and contemporary formulas for the likes of Brie with Caramelized Onions, Asiago Bread, and Tandoori Chicken with Chutney.
Instruction was and is the book's strongest suit, and any cook--novice to professional--will benefit from its many how-to features. These include step-by-step directions with photos, tips for kitchen timesaving, and troubleshooting advice. The book also includes several comprehensive glossaries (those on cooking terms and ingredients are particularly good). Standouts among the vast recipe collection, more than 300 of which are designated fast or low fat, include old favorites such as Macaroni and Cheese, Old-Fashioned Baked Beans, and Lemon Chiffon Cake. A few newer ones, such as Sun-Dried Tomato and Olive Bread, also qualify. Published, as ever, in a loose-leaf binder, the book celebrates American culinary know-how, a broad-based tradition of good home cooking, exemplary baking, and the conviction that food and commerce can meld to help people cook easier and eat better. Happy birthday indeed! --Arthur Boehm
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